Buf­falo Chicken Meat­balls

Natural Solutions - - Food Matters -

A cre­ative twist on the clas­sic buf­falo chicken wings, made into meat­balls in­stead! Th­ese are per­fect for game day fes­tiv­i­ties be­cause you can wrap them in foil and keep them warm un­til you are ready to eat. They’re packed with fla­vor and a bit of heat. We usu­ally serve them over a bed of arugula with blue cheese crum­bles or the creamy ranch dress­ing on page 31.

MAKES 16 MEAT­BALLS 1 cup al­mond flour 2 tea­spoons salt 2 tea­spoons gar­lic pow­der 2 pounds ground chicken ⅓ cup green onions, chopped 2 ta­ble­spoons olive oil, for sear­ing ⅔ cup buf­falo hot sauce 2 hand­fuls fresh arugula leaves ½ cup blue cheese crum­bles, op­tional Co­conut oil for greas­ing hands Ranch dress­ing for serv­ing

Pre­heat the oven to 350 de­grees, and warm a large non­stick skil­let to medium heat. In the bot­tom of a mix­ing bowl, sift to­gether the al­mond flour, salt, and gar­lic. Add in the ground chicken and green onions. Use your hands to mix to­gether the meat, in­cor­po­rat­ing all the in­gre­di­ents, but be care­ful not to over­mix be­cause the chicken will be­come gummy. Lightly grease your hands with co­conut oil, shape the chicken into small meat­balls and set them aside on a plate. If the chicken be­comes too dif­fi­cult to work with, wash and re-grease your hands. Driz­zle the olive oil in the warm skil­let, swirling around to coat all sides of the skil­let. Sear the meat­balls for 8 min­utes, ro­tat­ing ev­ery 2 min­utes so that all sides are seared. Trans­fer the meat­balls to a bak­ing dish, plac­ing them close to­gether so that all sides are touch­ing. This is eas­i­est if the bak­ing dish is sim­i­lar in size to the meat­balls; I find that a 9x13-inch dish usu­ally works well. Pour the hot sauce over the meat­balls and place in the oven. Bake for 20 min­utes and serve. Source: All-Amer­i­can Pa­leo Ta­ble: Clas­sic Home­style Cook­ing from a Grain-Free Per­spec­tive by Caro­line Pot­ter. Reprinted with per­mis­sion from Page Street Pub­lish­ing Copyright 2015. One of the most ver­sa­tile foods that can be served as a party treat is shrimp. There are so many ways they can be eaten, served raw with a cocktail sauce (try Beaver Brands seafood cocktail sauce) or used in a dip like in the recipe on page 35. What foot­ball party would be com­plete with­out wings? We pre­fer the bone­less nuggets from Golden Plat­ter. But, if you have time to make your own, we sug­gest try­ing the Or­ganic Hot Chipo­tle BBQ Sauce from An­nie’s Home­grown. For a more tra­di­tional BBQ taste, try An­nie’s Bone Suckin’ Sauce in­stead.

In the next few pages, you’ll find sev­eral of our fa­vorite game day recipes. We hope you en­joy them as much as we do and find a lit­tle re­prieve from hol­i­day gorg­ing.

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